CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
CURRIED TOFU SALAD
This is a favorite lunch food. Similar to egg salad but w/o the egg. Can be served as a sandwich or as a dip w/ vege crudites. I've seen similar recipes -- this is my favorite way to make it!! Enjoy!!
Provided by msmia
Categories Spreads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
- Chop tofu, not too small-- I use an wire egg slicer.
- Combine tofu, celery& onion.
- Add mayo, curry, lemon juice, and salt&pepper.
- Gently mix.
- Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
- Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
- Enjoy!
Nutrition Facts : Calories 83.9, Fat 4.4, SaturatedFat 0.9, Sodium 21.4, Carbohydrate 4.8, Fiber 1.9, Sugar 1.5, Protein 8.6
SIMPLE CHICKEN AND TOFU CURRY
Okay so the hubby and kids HATE tofu right? They don't know what they are missing. This is one way to slip in those soy isofavones that they need. The chicken comes out fantastic too. I like to serve this with rice, steamed green beans, mango chutney and flat bread (flour tortillas work fine). There are many kinds of curry; I use a powdered one from a local natural foods store. Take the time to try a few and find one that is right for your family, some are hot and some are savory. Yummy.
Provided by KookieMomster
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan or wok.
- Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
- In a bowl mix curry into coconut milk and add chicken stock.
- Pour liquids over meat mixture.
- Simmer for 20 minutes, or until ready to serve.
- Take care not to boil because this will cause the tofu to disintegrate.
Nutrition Facts : Calories 320.2, Fat 22.3, SaturatedFat 14.1, Cholesterol 49.7, Sodium 161.8, Carbohydrate 8, Fiber 1.8, Sugar 2.2, Protein 25.1
CURRIED TOFU SALAD
Make and share this Curried Tofu Salad recipe from Food.com.
Provided by iron chef barstow
Categories Stew
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients, then chill for at least 2 hours before eating.
Nutrition Facts : Calories 132.2, Fat 6.8, SaturatedFat 1.1, Cholesterol 3.8, Sodium 122.6, Carbohydrate 16, Fiber 1.2, Sugar 9.9, Protein 4.2
CURRIED TOFU SALAD
A great vegetarian alternative to tuna or chicken salad. Sweet and spicy!
Provided by candice
Categories Vegetable Salads
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place tofu on a lightly greased baking sheet.
- Bake tofu in the preheated oven for 25 minutes, stirring halfway through the cooking time. Remove tofu from the oven and allow to cool.
- Mix curry powder, lemon juice, mayonnaise, vinegar, red pepper flakes, and soy sauce in a small bowl. Set aside. Combine tofu, carrots, red pepper, peanuts, dates, garlic, and green onion in a large bowl. Top with sauce and mix thoroughly. Chill for an hour before serving.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 11.6 g, Cholesterol 1.7 mg, Fat 9.5 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 190.9 mg, Sugar 6.8 g
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